SearchUser loginNavigationFavorite Recipes
Active forum topicsRecommended BooksWho's onlineThere are currently 1 user and 45 guests online.
Online users
|
Submitted by foodoflife on February 21, 2008 - 5:36am. How long to keep poolish?Hi all, I am new to this forum, and was seeking some advice. I have prepared a poolish using active yeast, brown sugar, water/flour to equal parts. Kinda forgot about it sitting there on the side, this was 2 days ago. It is covered with cling film. My question is, would the poolish still be ok to use, or should I just start again? Any advice would be greatly received. Thanks Cain |
ALSO ON |